Happy Vernal Equinox to all! I’m a shutterbug more than ever with the changing season.
1) Cheating a little, here’s a photo from Pi Day. I enjoyed blueberry pie with some delightful vanilla rooibos tea. The roundest thing in this pic is my iron tea-pot!
2) Shadows, splatters and afternoon walks.
3) This violet mountain laurel, commonly known as the Texas mountain laurel, is nestled by a bee. Did you know that despite their sweet fragrance, mountain laurels are incredibly toxic to most mammals, but not this bee? They’re blooming all over now in this part of the world, so keep your nose out and eyes open and you may see lovely bundles of flowers, merry bees, and the scent of grape soda.
5) These lentils hit the spot.
6) Iris in white, blooming all over.
To what purpose, April, do you return again?Beauty is not enough.You can no longer quiet me with the rednessOf little leaves opening stickily.I know what I know.The sun is hot on my neck as I observeThe spikes of the crocus.The smell of the earth is good.It is apparent that there is no death.But what does that signify?Not only under ground are the brains of menEaten by maggots.An empty cup, a flight of uncarpeted stairs.It is not enough that yearly, down this hill,AprilComes like an idiot, babbling and strewing flowers.
As mentioned in my previous post, today’s post will involve what I’ve eaten for the past 28+ days, and why–more importantly–the way I have eaten has changed both my digestive/overall health, and how it has changed my perspective on my old consumption habits and the way I plan meals. A little perspective; if you did not happen to catch my last post, something I focused on was listening to your body in a very pure way, hearing out the good and the bad. Moreover, those messages our body is sending us have the tendency to surface in a myriad of ways, and more than likely the pattern we hold in our eating behaviors are a primary contributing factor. Now, keeping all of this in mind, we must consider the degree to which we are conditioned by our previous eating habits based on type, texture and combinations on the plate.
More than anything, what I’ve come to understand (although, perhaps I had fooled myself into thinking I already understood) is a couple of things. Nobody’s body is the same. Duh, right? One woman’s naughty meal is another woman’s normal. I’ve discovered that anything that even ranges close to what’s ‘normal’ for most is not going to fly with my body, but I’m finally okay with this. I uncovered that I too was still a victim of ideals about food combining and texture seeking, when I thought I was immune to those feelings that I once felt. Hedonism is a part of daily life for most human beings, but hedonism in regards to food is an epidemic that’s out of control in many ways. But who am I to judge, right? Thus, from day one of the cleanse, my diet became EVEN MORE restrictive, if that’s even possible (news flash: it is), and I was a mad grumpalump. “Why is something(food) I love and enjoy so much, my enemy? I feel like I’m in a bad gastronomy epic poem that will never end. OH WOE IS ME!” After my incessant self-pity party, I did a wompledywomp dance (my husband has introduced this into our lives when we’re in a funk) and I saw past the culinary blocks I was putting up.
As the days whooshed by, I began to see more clearly what was going on; my body was happier with the way I was eating. It really needed a break from some of the food items I was consuming regularly. What I noticed? The portion size of my meals was entirely skewed, the pace at which I was eating was inconsistent, I was going on auto-pilot and I wasn’t really getting in touch with where MY body was coming from. Yeah, that’s right, chatting my body up. :p Some of you may find this to be ridiculously hokey, please…tell me your thoughts, but I feel quite sure my body was on its soap box with me.
Okay, so finally to the part where I explain what exactly I was eating. Before I do (yes, there’s more exposition), I want to reiterate something I state often on my blog; everyone’s body is different. This is about an outlook, not a formula, so please don’t interpret my experience for a formula. Basically I ate vegetables, fruits and fats (coconut oil, olive, and grape seed oil) with lentils (the only legume I ate next to peas), and brown rice (the only grain I was consuming)…yes rice. :/ I avoided anything processed, soy, corn, gluten, sugars (refined, not natural like fruit), nuts, seeds and other oils. I think that covers it, but I may be leaving something out. Basically, I gave up any typical control I would have, and I let my acupuncture specialist be my guide. This, too, was emotionally cleansing. Now I’m to the part where my perspective started to change. I began to feel GREAT, and I was completely satisfied by my meals. Everything but vegetables was secondary, which is something I don’t think I had ever 100% invested myself in, prior to this detox. I didn’t feel deprived or miserable and I still don’t!
With love and support, I’ve been given the gift of a new perspective on eating, a perspective I couldn’t have gotten by reading another person’s blog, book, or op-ed piece. Nor do I expect or wish for any of you to gain this enlightenment from my blog post. I hope only to instill some positivity into the journey you might be taking, and I aim to be a sounding board for questions and concerns you may have about resources for what you’re going through.
Here are a couple of sample meals:
This was a busy Sunday meal (post cleanse, but representative of how I was eating during):
My favorite part; the perfection that was this grapefruit. It came from the SFC’s downtown farmers’ market. We picked up this lovely gem (that is the grapefruit) from an older gentleman and a young lady who were only selling citrus at a small stand. I scooped away at it with an antique grapefruit spoon my grandmother gave me. I couldn’t resist; grapefruit is one of my most favorite treats. What you will notice behind this yummy pink citrus bliss, is a salad of many colors. It’s loaded up with red leaf lettuce, baby spinach, red bell pepper chunks, garlic stuffed olives, an avocado (yep, the whole thing), and some roasted garnet yam chunks. Then, I topped it off with a homemade dressing, and I was off. Chow-down city.
Hooked on avocado and squash! What you see is half of a roasted acorn squash with mildly wilted lacinato kale and a long grain brown rice medley of garlic, onion, red bell pepper, herbs and spices, all topped with 1/2 an avocado.
Finally, I know transitions of any type are often vexing to some degree, and it is my intention with each blog post to help make your food connections and transitions a little less vexing. Thanks for reading…and remember, bite responsibly.